These Pumpkin Pie Twists are a fall staple in our house, especially around Thanksgiving.
I absolutely love using puff pastry—it’s my go-to for so many desserts, whether it’s Nutella Cruffins or cream cheese puffs, and these pumpkin pie twists are no exception. They come together so easily with just 10 minutes of prep, and you can bake them in the oven or pop them in the air fryer.
The flaky puff pastry combined with the sweet, spiced pumpkin filling creates a snack that’s not only delicious but also brings all those cozy autumn vibes right to your table.
My husband can’t get enough of these! He’ll happily devour a plate during a movie night or when we’re just hanging out on the weekend.
Hosting Thanksgiving? These twists make a great addition to the dessert table—quick, easy, and guaranteed to impress your guests. Or, if you’re just craving something warm and fall-flavored, they’re perfect for an afternoon treat with a cup of coffee. You can even make them ahead of time and bake them when you’re ready for a fresh, golden-brown batch.
Ingredients Needed and Substitutions
This flaky Pumpkin Pie Twists recipe is made with just a handful of simple ingredients, and I promise you can easily find them at any grocery store. Here’s what you’ll need:
- Puff Pastry Sheets: I love using puff pastry for that perfect flakiness. Whether you grab it from the refrigerated or frozen section, it’ll work wonders.
- Pumpkin Puree: Make sure to use 100% pure pumpkin puree (not the pumpkin pie filling!). I usually go for Libby’s, but if I’m feeling extra ambitious, I’ll whip up my own homemade pumpkin puree.
- Brown Sugar: I prefer brown sugar for its deep, rich flavor, but if you’re out, white sugar works just as well.
- Cream Cheese: This adds a lovely creaminess and a bit of tang to the pumpkin filling. It makes everything richer and smoother—don’t skip this one!
- Melted Butter: Brushing the twists with melted butter before baking gives them that irresistible golden, crispy texture and buttery flavor we all love.
- Sugar: Mixed with cinnamon and sprinkled on top of the twists, it creates a sweet, crunchy topping that makes these treats even more addictive.
- Cinnamon: I always use fresh, ground cinnamon for the best flavor. It’s what gives these twists that warm, cozy autumn vibe.
Cream Cheese Cinnamon Dipping Sauce
Here’s a simple and delicious cream cheese dipping sauce with cinnamon that pairs perfectly with your Pumpkin Twists:
- 1/2 tsp ground cinnamon
- 4 oz (1/2 cup) cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 cup heavy cream or milk (for a thinner consistency)
To make my favorite cream cheese cinnamon dipping sauce, I start by whipping softened cream cheese until it’s smooth and fluffy. Then, I mix in some powdered sugar, cinnamon, and a dash of vanilla for extra flavor.
Slowly, I add a bit of cream or milk until it’s just the right consistency. I like it a little thick for spreading, but you can make it thinner for dipping.
Sprinkle a little extra cinnamon on top and dig in.
Essential Tips for Success
- Rotate for Even Baking: If using an oven, rotate the baking sheet halfway through to ensure even baking, especially if your oven has hot spots.
- Use Fresh Ingredients: Opt for pure pumpkin puree and full-fat cream cheese.
- Monitor Baking Time: Bake until golden brown; adjust time for air fryer use.
- Cool on Rack: Allow twists to cool on a wire rack to keep them crisp.
- Chill Dough for Easier Handling: If the puff pastry becomes too soft or sticky, chill it in the refrigerator for 10-15 minutes before handling. This makes it easier to roll and cut.
- Avoid Overfilling: Don’t overfill the dough with pumpkin mixture to prevent spillage and sogginess. Keep the filling layer thin and even.
Troubleshooting
- Dough Too Sticky: If the puff pastry starts sticking to everything (which happens to me sometimes), just pop it in the fridge for 10-15 minutes. It’ll firm up and be much easier to handle.
- Filling Leaks Out: I’ve learned this the hard way! Make sure to leave a small border around the edges when spreading the pumpkin filling and press the dough edges together to seal it. This keeps the filling from escaping during baking.
- Twists Are Soggy: No one likes soggy twists! Bake them until they’re golden brown and crispy. Add a few extra minutes in the oven if they seem too soft. Also, be sure to cool them on a wire rack to prevent that dreaded moisture buildup.
- Uneven Baking: To avoid any surprises when they come out of the oven, rotate your baking sheet halfway through. If you’re using an air fryer like I do sometimes, make sure not to overcrowd it, so everything cooks evenly.
- Burned Tops: If the tops are browning too fast (been there!), just lightly cover them with aluminum foil and continue baking until they’re cooked through.
- Filling Is Lumpy: Make sure your cream cheese is softened before mixing—it makes a world of difference! Stir everything until the filling is smooth and creamy for the best results.
- Dry Texture: If your twists come out a bit dry, brush them with more melted butter before baking, or don’t be shy with the pumpkin filling. It’ll keep them moist and delicious!
Pumpkin Pie Twists
Ingredients
- 1 17 oz sheet puff pastry, frozen and thawed
- 1/2 cup pumpkin puree
- 1/4 cup brown sugar
- 3 tbsp cream cheese softened
- 2 tbsp unsalted butter
- 1 tsp pumpkin pie spice
Topping
- 1 tbsp brown sugar
- 1 tsp cinnamon
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix together the pumpkin puree, brown sugar, softened cream cheese, and pumpkin spice until smooth and well combined.
- Roll out the thawed puff pastry sheet on a lightly floured surface to prevent sticking. If the pastry is too thick, roll it out slightly to achieve a thinner layer.
- Evenly spread the pumpkin mixture over half of the puff pastry, leaving a small border around the edges to prevent the filling from spilling out.
- Carefully fold the other half of the puff pastry sheet over the pumpkin filling, aligning the edges with the bottom half. Press down gently to seal the layers together.
- Using a sharp knife or pizza cutter, slice the dough into strips about 1/2-inch wide. Starting from one end, gently twist each strip to create a spiral shape.
- Place the twisted dough pieces onto a baking sheet lined with parchment paper. Brush each twist with melted butter.
- In a small bowl, mix together the sugar and cinnamon. Sprinkle this mixture generously over the twists.
- Bake in the preheated oven for 10-12 minutes, or until the twists are golden brown and puffed up.
- Allow the twists to cool slightly before serving. Enjoy them warm, with a side of whipped cream for dipping if you’d like!
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